How to Cold-Brew Tea (Yep, No Hot Water Needed!)
When prepared traditionally, homemade iced tea tends to be quite tannic, practically begging for a heaping spoonful or two of sugar. But it doesn't have to be that way. The secret to a smoother, more mellow brew will sound familiar to coffee drinkers: cold-brew it. Like how cold-brewing coffee yields a more nuanced, better tasting end result, cold-brewed tea is much smoother than tea that's steeped hot and then chilled down with ice.
This technique can be applied to virtually any variety of tea, but I love cold-brewing chai. When steeped overnight, the ginger, cinnamon, and other spices get their chance to shine. Not weak nor too strong, it's tasty even without milk or sweetener, but I like it best shot through with whole milk or almond milk for a creamy pick-me-up.
For an undiluted drink even on the hottest of days, steal another trick from iced coffee drinkers. Freeze cold-brewed chai in an ice cube tray (I'm smitten with this sturdy square mold). Pop a few of the cold brew cubes into your drink and sip away.
Cold-Brew Chai
From Nicole Perry, POPSUGAR Food
INGREDIENTS
- 12 grams (about 2 tablespoons) loose leaf chai, such as Rishi masala chai
- 1 quart water
- Milk, for serving
- Simple syrup, for serving, optional
INSTRUCTIONS
Add the chai and water to a quart-sized mason jar. Seal and refrigerate for 8 to 10 hours (or overnight).
Strain out and discard the tea solids.
Add milk (or nondairy milk) and simple syrup to taste. (I prefer 2:1 ratio of tea to milk without any simple syrup.)